Zucchini Bread Cake with Cream Cheese Icing: A Delicious Way to Enjoy Your Veggies!
Hey there, Jason Griffith here! There’s something truly wonderful about a dessert that surprises you with its moistness, incredible flavor, and even a hidden vegetable! This Zucchini Bread Cake is exactly that – a delightfully spiced, tender cake studded with coconut and walnuts, all crowned with a luscious cream cheese icing. It’s a fantastic way to use up that garden bounty (or just enjoy a seriously delicious treat!), perfect for breakfast, a snack, or dessert.
Why I Love This Recipe
I’m a big fan of clever ways to incorporate produce into sweet treats, and this Zucchini Bread Cake does it flawlessly. What I particularly love about this recipe is its perfect blend of warmth from the spices (cinnamon, nutmeg, cloves!) and the incredible moistness that the zucchini and applesauce bring. It’s not overly sweet, allowing the nuanced flavors to shine, and that tangy cream cheese icing is the ideal complement. It feels wholesome yet totally indulgent, making it a guilt-free pleasure you’ll want to bake on repeat. Plus, it’s surprisingly easy to whip up!
Ingredients
Here’s what you’ll need to create this moist and flavorful Zucchini Bread Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2/3 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2/3 cup unsweetened applesauce
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (important: squeezed of excess liquid)
- 1 cup shredded sweetened coconut
- 3/4 cup toasted walnuts, chopped
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 to 3 cups powdered sugar
- Pinch of salt
- 2 to 3 tablespoons whole milk
Swaps and Notes
- Zucchini: Make sure to squeeze out as much excess liquid as possible from the grated zucchini using a clean kitchen towel. This prevents the cake from becoming soggy.
- Spices: The combination of cinnamon, nutmeg, and cloves provides that classic warm, inviting spice profile. You can adjust these to your preference, perhaps adding a touch of allspice or ginger.
- Sugars: The blend of brown and granulated sugar provides both moisture and a rich sweetness.
- Applesauce: Unsweetened applesauce adds moisture and natural sweetness while helping to keep the cake light.
- Coconut: Shredded sweetened coconut adds a lovely texture and tropical hint. Unsweetened coconut can be used if you prefer less sweetness.
- Walnuts: Toasted walnuts offer a fantastic crunch and nutty flavor. Pecans or even chocolate chips could be substituted.
- Cream Cheese Icing: Ensure both cream cheese and butter are at room temperature for a smooth, lump-free icing. Adjust the powdered sugar and milk to achieve your desired consistency – a thicker icing for spreading, or a thinner one for drizzling.
Directions
Making this Zucchini Bread Cake is surprisingly simple, primarily involving mixing and baking!
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grab a 9-inch square baking pan, give it a good spray with cooking spray, and line the bottom with parchment paper. Trust me, this will make removing the cake a breeze!
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cloves. This fragrant mixture will set the stage for a delightful cake!
- Whisk Wet Ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, unsweetened applesauce, whole milk, and vanilla extract. Mixing these ingredients well creates a luscious base for your cake.
- Combine Wet and Dry: Now, gently stir the whisked flour mixture into the wet ingredients just until combined. We’re not looking for perfection here; a few lumps are totally fine! Avoid overmixing.
- Fold in Goodies: Gently fold in the grated zucchini (remember to squeeze out that excess liquid!), shredded sweetened coconut, and toasted walnuts. Your batter should start looking totally delicious at this point!
- Pour & Bake: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake Completely: Once baked, let the cake cool completely on a wire rack before icing. Patience is key here—you want that icing to be on a beautifully cool cake!
For the Cream Cheese Icing:
- Beat Cream Cheese & Butter: In a medium bowl (or stand mixer), beat together the softened cream cheese and softened unsalted butter until it’s light and fluffy—trust me, this step matters for smooth icing!
- Add Powdered Sugar & Salt: Gradually add in the powdered sugar, one cup at a time, beating until smooth after each addition. Mix in a pinch of salt.
- Adjust Consistency with Milk: Then, add the whole milk, one tablespoon at a time, mixing after each addition, until you reach your desired consistency. You want it smooth and spreadable, or thin enough to drizzle.
Finish and Serve:
- Ice the Cake: Once your cake is completely cool, drizzle or spread the icing evenly over the top.
- Garnish: Sprinkle with any remaining toasted walnuts (or extra coconut/cinnamon) for a beautiful finish.
- Enjoy: Slice and enjoy!
Storage Tips:
- If you have any leftover cake (which is unlikely!), store it in an airtight container at room temperature for up to 3 days, or pop it in the fridge for up to 5 days.
- You can also freeze the cake (it’s best to do this before icing). Just wrap pieces in plastic wrap and foil, then store them in a freezer-safe bag for up to 2 months. To enjoy, simply thaw in the fridge overnight and serve at room temperature.
Tips for Success
- Squeeze Zucchini Dry: This is the most crucial tip! Excess moisture from the zucchini will make your cake gummy. Don’t skip squeezing it out with a towel.
- Room Temperature Ingredients (for icing): For the smoothest cream cheese icing, ensure your cream cheese and butter are thoroughly softened.
- Don’t Overmix: Overmixing the cake batter (especially after adding flour) can lead to a tough cake. Mix only until just combined.
- Cool Completely: Make sure the cake is absolutely cool before icing. Otherwise, your beautiful cream cheese icing will melt!
Serving Suggestions and Pairings
This Zucchini Bread Cake with Cream Cheese Icing is incredibly versatile. It’s perfect for breakfast with a cup of coffee, a delightful afternoon snack with tea, or a comforting dessert after dinner. It also makes a wonderful addition to a brunch spread or a potluck. For other comforting baked goods, you might also enjoy my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas or my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat.
More Recipes You Will Love
If you loved the moist texture and comforting flavors of this cake, here are a few more delightful dessert recipes that I think you’ll absolutely love:
- For another rich and indulgent treat, check out my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of rich, classic desserts, my The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot!)are a must-try.
- And for a truly classic, crowd-pleasing dessert that feeds a big family, don’t miss my This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
Final Thoughts
This Zucchini Bread Cake with Cream Cheese Icing is a true gem of a recipe – it’s incredibly moist, wonderfully spiced, and deceptively easy to make. It’s the perfect way to enjoy the subtle sweetness of zucchini in a truly delicious package. Give it a bake, and prepare for a new favorite!
What’s your favorite vegetable to sneak into a sweet treat? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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